Heat 2 teaspoons of vegetable oil in a large pot. Briefly fry 7 slices of ginger and 2 scallions, cut and smashed. Add 3 star anise and 1½ cups of Shaoxing wine, and bring to a simmer.
Add 2 cups of light soy sauce, ½ cup of dark soy sauce, 1¾ cups of sugar, and 12 cups of water. Simmer over low heat for about 20 minutes.
Lower in 1 whole chicken of about 1.8kg, breast-side up. Return to a gentle simmer, cover, and cook for about 25 minutes.
Turn off the heat and leave covered for about 25 minutes, until the thickest part of the thigh reaches 165°F / 74°C. Rest for 10-15 minutes before cutting.
